For more than 15 years, manna ave. 123 has been a cornerstone of Wilmington’s culinary scene, blending refined Southern hospitality with ever-evolving menus featuring seasonal flavors and exceptional ingredients from local farmers and growers.
Behind the experience are founder William Mellon and executive chef Carson Jewell. Their shared commitment to quality, craftsmanship and service has earned national recognition, including a 10-year run as Wilmington’s only AAA Four Diamond award-winning restaurant and a spot on USA Today’s 2026 Restaurant of the Year list. From its creative cocktails and extensive wine list to special culinary events like the popular, limited-capacity Omakase-style Beggars Can’t Be Choosers nights, every element is designed to surprise and delight.
In this Q&A, William and Carson reflect on manna’s evolution, their tips and tricks for exploring Wilmington, and what inspires them to push boundaries while staying rooted in the coastal city they call home.
What experiences shaped you as a chef before your time at manna?
Carson: I’ve always been a cook at heart. I grew up around my grandma’s table and saw how food brought people together. I started working in kitchens when I was 15, washing dishes and making salads until I finally landed a job at the iconic Wilmington restaurant, Caffe Phoenix, in 2003. I managed to work my way up to head chef, where I made pretty good food, but it wasn’t until I started working for James Doss at Rx Chicken & Oysters that I began to develop real skills like menu development, butchery and proper use of ingredients. James Doss gave me the opportunity to be the chef de cuisine (CDC), which allowed me to explore my own style. After leaving Rx Chicken & Oysters, I worked for Ashley Christensen and Vivian Howard, but it was my time in Maine at a small but notable restaurant called Drifter’s Wife that helped me find my direction. There, I worked for James Beard nominee Ben Jackson. The experience was hectic and stressful, but exhilarating. There was an outlaw mentality that was thrilling and opened up so many possibilities for me.
Can you describe your culinary philosophy and the thought process behind manna?
Carson: Our process is to start with the very best local ingredients that speak for themselves, and to treat each item the way it asks to be treated. We waste nothing, compost, use very little plastic and lean into food that is sustainable. Our philosophy is that people should gather, drink, eat and have a good time.
What menu items would you consider must-tries for visitors?
Carson: That’s hard to say because our menu is always changing based on the availability of the highest quality ingredients from farmers and fishermen. One consistent menu item is our local oyster from Middle Sound Mariculture, served with a seasonal mignonette and sorbet.
William: I 1000% second the oyster recommendation. I’ve witnessed people’s experience turn from, “This place looks and feels cool,” to “We are in the right place!” after eating one oyster.
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Not long after opening manna in 2010, you launched Beggars Can’t Be Choosers (BCBC), an Omakase-style dining experience that’s still going strong. What was the thinking behind that idea?
William: We created Beggars Can’t Be Choosers to get folks in the door on Sunday nights. Although our normal a la carte menu was still available, BCBC offered small plates as a more affordable way of experiencing our cooking style and high-quality ingredients.
Carson: Beggars Can’t Be Choosers came to manna before I did, but the original thought behind it was to provide the guests with a spontaneous dining experience while simultaneously using everything in the fridge. Today, we rarely have a surplus of products, so BCBC has become a bit more curated. Still, it remains a “trust the kitchen” experience and is a local favorite.
Can you describe the atmosphere at manna and how you want guests to feel when they dine there?
Carson: It’s a high energy, sexy restaurant for adults. However, I did once make carrot puree for a baby. Ha! The truth about manna is that you don’t have to have a special occasion to dine there because it is the special occasion. We have innovative cocktails, one of the best wine lists in the entire state, and impeccable food and service. If you are looking for a place that makes you feel like a VIP, you can’t top manna.
William: We spend a lot of our pre-shift discussions reiterating the importance of the guest experience. In the restaurant business, “hospitality” has turned into a front-of-house cliche, but every restaurant should want to be great at hospitality. We just try to walk the walk instead of talking the talk.
What led to your decision to open manna in Wilmington?
William: I had been in the food and beverage world for a long time, from working in restaurants to starting a boutique wine-importing business, and then spending nearly three years with a local vendor. As I thought about what was next, manna began to take shape. I’d actually worked in our current building before, so I knew the landlord – he kept calling, saying I was the only manager who had done well in the space and that he wanted to give me another chance. Fast forward 15 years, and we’re still going strong!
How has the city itself influenced or complemented your vision for manna?
William: As a longtime waiter and bartender, I’ve gotten to know generations of families in Wilmington. There are kids who came into the restaurant with braces and freckles, had their wedding rehearsal dinner here and now send me Christmas cards with their 3- and 5-year-old children. Basically, my duty is to take care of these longtime friends every day of the week that we are open.
How do you incorporate the local Wilmington culture or ingredients into your restaurant and menu?
Carson: We’re about as local and farm-to-table as you can get. I’m a fifth-generation Wilmingtonian chef, and our seafood comes directly from our waters.
William: The atmosphere at manna is influenced by our support for Wilmington’s creative scene, from Thalian Hall and The Wilson Center to Cucalorus Film Festival and the Wilmington Symphony Orchestra. The artwork on our walls, for example, was painted and curated by a wonderful local arts cooperative, No Boundaries.
In your opinion, what sets the city's culinary scene apart from other cities and coastal destinations?
Carson: Wilmington's food scene is not yet a Charleston-type of “food Mecca,” but I do believe we will get there. We’ve attracted some fine chefs in the last few years. And I think friendly competition is a good thing to keep chefs motivated and innovative.
Where are your favorite places to visit in Wilmington?
Carson: Rx Chicken & Oysters is my very favorite restaurant. James and Sarah Doss are the owners and also my very dear friends. I’m proud of what they’re doing and all the work they put into their food, fishing and oyster farming. Chef Dean Neff at Seabird is a great and talented guy, and Seabird is a must try. Check out Earnest Money & Sons, too. This is manna’s intimate, speakeasy style cocktail bar – you will not find a better cocktail in town. If there is a show at Bourgie Nights, it would be a perfect place to round out the night.
William: I’ve been going to Winnie’s Tavern for 20 years – hands down, they have the best burger – and The Half Sandwich and Beverage makes the best sandwiches. Goody-Goody Omelet House, The Copper Penny and Little Pond Caterers never disappoint. I think the coolest restaurant in town as far as how it is set up, with all its coziness and beautiful detail, is Dram Yard Restaurant. The food is fun, but I really like to look at the wallpaper, the sconces and the wire elephant. Also, Benny's Big Time Pizzeria rules!
How would you describe Wilmington and its island beaches to a first-time visitor?
Carson: Wilmington has a lot to offer, and the beaches here are pretty magical. My wife and I spend a lot of time boating and surfing, and if we manage to wake early enough, a sunrise trip to Wrightsville Beach followed by a morning swim is pretty much the best way to start a summer day. We love visiting Masonboro Island Reserve, too – it’s one of the spots that really captures the natural beauty of the area.
William: When I moved here from Raleigh in 1995, I didn’t have a plan. I just came here to live on the beach, get a tan and play foosball – I had no idea I would still be here 30 years later. There’s something in the water that tends to put hooks in you – I’m not sure what it is, but it captured me.
Is there anything else you’d like to share?
William: manna is a great spot for an upscale dinner, a delicious cocktail and a unique bottle of wine (or two) wrapped in warmth and hospitality. Come eat with us and tell us to leave the menus at the host stand – trust the experience to us. Sit back, take it all in and I am certain you’ll leave 123 Princess Street in a better mood than when you came in.
To make a reservation, visit mannaavenue.com.
